
Either Raw or Cooked, Golden Beauty 
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CAULIFLOWER 
(Italian—Cavoloflore) 
The same general cultural directions given for Cabbage apply 
also to Cauliflower except that very early planting out of doors 
is not advisable. Planting out from May 20 to June | 
best results. When the heads begin to form, go over the plant- 
ing at frequent intervals and gather and tie the tops of the 
leaves together. This will prevent sunburning. The result will 
be snow white heads. One ounce of seed should produce about 
2500 plants; 5 ounces to the acre. 
Early varieties of Cauliflower will be ready for the table in 
about ten weeks from date of planting the seed. Late varieties 
14 weeks. 
_ Inasmuch as the flower heads are the edible por- 
tion of this delicious and easily grown vegetable, and 
as the green Cabbage worm is often a troublesome 
est in the home garden, we recommend the use of 
otenone Dust, which is non-poisonous. It is very 
effective. 
5502 Breck’s White Bouquet. We believe this 
to be the finest Cauliflower in existence. It 
will head when other varieties fail; moreover 
it is a strain well adapted for forcing under 
glass during Winter and Spring. The plants 
are short-stemmed with small leaves, produc- 
ing medium to large close-grained snowy-white 
heads of superb quality. Admirable for New 
England growing. 
Pkt. 25c., % oz. $1.00, 14 oz. $1.75, 1% oz. $3.00 
5506 Early Snowball. A fine strain of this 
splendid forcing or outdoor variety. The 
plants are dwarf. The heads grow five to six 
inches and more in diameter and are smooth 
and compact. This is one of the best-known 
and most satisfactory varieties. 
Pkt. 25c., 1 oz. $1.00, 14 oz. $1.75, 44 oz. $3.00 
PROTECT EARLY 
CABBAGE and CAULIFLOWER 
with HOTKAPS 
on \ 
Hotkaps are patented, cone-shaped plant 
protectors made of special waxed paper, 11 
in. in diameter and 6 in. high. They are all 
ready to place over plants in the garden and 
serve as individual hothouses to protect 
against frost, rain, wind and insects. Scien- 
tifically designed and constructed to allow 
the proper amount of light and air, and at 
the same time give the necessary protection. 
They ‘‘force’’ plant growth, making healthi- 
er, stronger plants, from two to three weeks 
earlier. See our list of ‘‘Garden Tools and 
Requisites.’’ See page 96. 









Carrot 
Breck’s 
Danvers 
Special Strain 
ives the 
Carrot is Tops” 
A00TH ND TSONTERON UU OOLRITUS LORIE DORR ANERESTRT 
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Cauliflower, Breck’s White Bouquet 
CARROTS 
7 
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(Italian—Carota) 
The ideal soil for the production of clean smooth Carrots is a light sandy loam which has been well fertilized. 
Fresh manure should never be used. The first sowing may ke made in early April and later plantings may be 
continued until late in July. Sow the seeds thinly in drills and cover very lightly. Allow about 18 inches between 
rows. One ounce of seed will sow 100 feet of drill; 4 pounds to the acre. 
5525 Golden Beauty. 70 days. The sweetest 
and most delicately flavored Carrot we have 
ever offered. The flesh is of fine texture and 
color. We recommend this coreless variety 
unreservedly for the home garden as a Carrot 
of outstanding merit. 
Pkt. 15c., % oz. 35c., oz. 60c., 14 lb. $1.75 
5540 Breck’s Danvers Half-Long, Special 
Strain. 75 days. Rich, dark orange in color. 
Fine grained. Tender and a general favorite. 
A dependable half-long, stump-rooted variety 
for home or growing market. 
Pkt. 25c., % oz. 50c., oz. 85c., 44 Ib. $2.50 
5546 Breck’s Hutchinson. 80 days. A large 
and very productive Carrot. Roots 10 to 12 in. 
in length. Cylindrical or nearly so and 
abruptly stump-rooted. The color is deep 
orange. The most popular Carrot in New 
England for busheling. 
Pkt. 25c., % oz. 50c., oz. 85c., 4 lb. $2.50 
5550 Streamliner. 75 days. A coreless, long, 
tapering Carrot, with deep orange flesh, fine 
texture and sweet flavor. Increasingly popular 
for the home garden and also for market and 
roadside stands. 
Pkt. 25c., 4% oz. 50c., oz. 85c., 14 Ib. $2.50 
5556 Chantenay. 70 days. Coreless. A me- 
dium-early type similar to Danvers Half-Long, 
but of a slightly lighter shade of orange-red. 
Mature roots are thick, 5 to 6 in. long, stump- 
rooted and slightly tapering. The flesh is crisp 
and tender. 
Pkt. 10c., % oz. 35c., oz. 60c., 14 Ib. $1.75 
5561 Morse’s Bunching. 75 days. The roots 
grow about 8 in. long, are smooth, slightly 
stump-rooted, coreless and deep orange in 
color. In flavor it is sweet and the texture 
fine-grained. Recently introduced and highly 
recommended. Pkt. 25c., % oz. 50c., oz. 85c. 
5564 Danvers Half Long. 75 days. The com- 
mon type of pointed Danvers. Deep orange 
roots 6 to 8 in. long, tapering to a point. 
Pkt. 10c., 4% oz. 35c., oz. 60c., 14 Ib. $1.75 
5571 Large Yellow. 90 days. Large, inter- 
mediate, stump-rooted, cylindrical roots. 
About 8 in. long. Grown chiefly for feeding 
farm animals. 
Pkt. 10c., oz. 25c., 14 Ib. 75c., lb. $2.25 
5576 Large White. 90 days. One of the best 
Carrots for feeding cattle, horses and other 
farm stock. Roots about 16 in. long, thick, 
blunt, growing about one-quarter out of the 
ground, top green, flesh white. 
Pkt. 10c., oz. 25c., 14 Ib. 75c., Ib. $2.25 
5584 Long Orange. 85 days. A hardy, good 
keeping variety. About 20 in. long, pointed. 
Pale orange under ground. Quite green above 
ground. Used both for the table and for stock 
feed. Pkt. 15c., 4 oz. 40c., oz. 70c., 14 lb. $2.00 
